Sichuan Beef Noodle Soup

The braising liquid leftover from Sichuan-style red braised beef short ribs becomes a flavour-packed beef broth or stock – the perfect base for a quick Sichuan beef noodle soup. Add any leftover meat and greens from the ribs, throw in some noodles and top with coriander and green onion – two meals for the price of one. Of course, you could always make this beef noodle soup from any good beef stock (without the water) – just add some chilli paste or chilli oil to amp up the Sichuan flavour. In China, fresh thick wheat noodles like Shanghai noodles are traditional, but as this is a use-it-up dish, I toss in thin vermicelli noodles or whatever I have on hand. See video below for another delicious Asian noodle soup.

Serves 4 as a starter or light meal

Ingredients

3 cups cold beef stock (750ml)
1½ cup water (375ml)
150g (5oz) dried noodles (or about 225g/8oz fresh)
Leftover beef from Sichuan-Style Red Braised Beef Short Ribs (optional)
Leftover stir-fried greens (optional)
Handful coriander leaves and/or a few finely sliced green onions, for serving

Method

Discard most of the fat from the top of the stock (I leave a little in for extra flavour).
Place stock and water in a saucepan that holds it with plenty of room to spare.
Bring to the boil, add noodles, return to the boil then reduce heat to a gentle boil and cover it if you can do so without it boiling over.
Cook for a few minutes, until noodles are tender, using packet directions as a guide.
Meanwhile, slice leftover beef or green vegetables (if using), adding them to the saucepan once the noodles are tender and simmering for a further minute to warm through.
Ladle the beef broth and noodles into deep bowls, top with coriander and/or green onion and serve.